This deliciouus fortifying soup is just what you need to get you through cold winter days. Lamb forequarter chops are good value, but you need to trim them of any fat and sinew – if you have time, the bones can be used to make stock which can be used in the soup.
Place the lamb [...]
One of the recipes Justine Schofield (a finalist in the first MasterChef series) will be demonstrating next Saturday at the Campsie Food Festival.
To make the sauce: heat the oil in a large heavy based saucepan. On medium low heat fry the onion, garlic and anchovies until soft. Add the tomatoes and bay leaves and soften [...]
Nestled in the rolling green fields of East Cork is Ballymaloe, a picturesque country house and farm and cookery school owned by the Allen family. Cork County has an abundance of Saint Patrick’s festivities, and Ballymaloe plays an integral role in those traditions. Darina Allen, Chef of the Ballymaloe Cookery School, says their traditional family [...]
Adapated from a recipe by Tetsuya (Tetsuya’s, Sydney), this slow roast is a marvellous way to cook veal as it can often dry out using conventional roasting temperatures.
The French describe this method of slow-roasting lamb as “weeping” because the drippings from the meat “weep” into the potatoes underneath. They use a leg of lamb and cook it for up to three hours – if you decide to use the leg, double the quantity of vegetables.
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